BAKED SWEET POTATO FRIES by Meredith F - Musely
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BAKED SWEET POTATO FRIES

posted in Food & Drink
10/19/2015
  • Baked Sweet Potato Fries:
    4 sweet potatoes (about 4 lbs), washed, peeled, and dried
    1 tablespoon cornstarch
    ¼ cup extra virgin olive oil
    ½ tablespoon salt, plus more to taste
    Honey Mustard:
    ½ cup mayo
    1 and ½ tablespoon Dijon mustard
    3 tablespoons honey
    ½ tablespoon lemon juice
    Brown Sugar Marshmallow:
    24 regular sized marshmallows
    ¼ cup unsalted butter
    ¼ cup brown sugar, packed
    2 tablespoons half-and-half
    1-2 teaspoons cinnamon
    Maple Vanilla:
    1 cup powdered sugar
    1 tablespoon half-and-half
    2 tablespoons maple syrup
    ½ teaspoon vanilla extract

  • Preheat oven to 425 degrees F and line a rimmed baking sheet with a silicone mat.*
    Cut sweet potato fries into ¼ in pieces (see photos for guidance).
    Place in a large bowl or baggie and toss with cornstarch.
    Place the sweet potato fries on the baking sheet and toss with olive oil and salt.
    Remove half of the sweet potato fries and reserve for later (we don't want to crowd the pan).

  • Spread out the remaining sweet potato fries, so they're not touching.
    Bake for 15 minutes.
    Remove from the oven, flip them over, and bake for an additional 10-15 minutes.
    Remove from the oven and serve immediately!
    Repeat with the remaining sweet potato fries.
    Honey Mustard:
    Whisk together ingredients until smooth.
    This can be made ahead in advance and stored in the fridge.
    Brown Sugar Marshmallow:

  • Place ingredients into a large bowl and microwave in 30 second intervals.
    Watch the marshmallows, so they don't overflow the bowl.
    Stir until smooth and serve immediately.
    Maple Vanilla:
    Whisk together ingredients until smooth.
    Serve immediately.

  • The sweet potato fries are vegan! The honey mustard and brown sugar marshmallow are not, so skip that if you're vegan! To make the maple vanilla dipping sauce vegan, replace the half-and-half with almond milk.

    *You CAN use an unlined baking sheet and I actually found these to be crispier. However, there is more of a chance that they'll stick to the pan. Keep a closer eye on these, too, because they brown faster! I'd recommend lining the baking sheet if you want a guaranteed easy time. :)

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